Molokhia – Fufu’s Kitchen

Molokhia, also known as mulukhiya, is a stew-like meal made from jute leaves, also known as Jews’ Mallow. Molokhia would rank up there if you asked me my favorite meals. It’s a nostalgic comfort food dish that is hearty and nourishing, often served with vermicelli rice. In our household, we top it off with a tangy jalapeno garlic salsa with some heat. I honestly cannot enjoy molokhia without it and tons of squeezed lemon!

What is Molokhia?

Molokhia is a popular green stew enjoyed in different forms in all regions of the Middle East and North Africa. It is made with Jew’s Mallow and often served with a squeeze of lemon and lots of crisp minced garlic. Think of jute leaves like kale that is minced then cooked with chicken stock and topped with lots of crisp garlic.

It is prepared differently depending on the region. In some areas, like Lebanon and Syria, the leaves are left whole and cooked down, while in places like Jordan and Palestine, the leaves are minced finely and cooked that way. Regardless, both achieve a vivid green soup that sets this meal apart every time.

The choice of protein served with this dish varies according to region, too. It is often served with chicken, whether poached and shredded or roasted and served beside it. However, where this dish ranks supreme in Egypt, it’s served with rabbit. I also recall enjoying it with beef/or lamb chunks in my childhood.

Where can I find Molokhia?

Nowadays, this ingredient comes in minced and frozen form, which is carried out by several brands in the freezer section of all Arab markets or international stores. Add the frozen block to a pot with the warm broth to make it more soup-like. It is that simple. This is the method used here. Some people like to purchase molokhia leaves, mince them, and freeze batches. As I mentioned above, depending on the region, this dish is made differently; sometimes it’s chopped molokhia as opposed to minced frozen mlokhia leaves. Depending on the season, you could find fresh leaves at the Arab grocer. Sometimes, you can also find dried molokhia leaves that you can revive with broth.

How do you cook the chicken for this dish?

There are two main ways to serve chicken for this meal. You can roast chicken pieces on the side and serve them with stew and rice, which is how my mother favors serving molokhia.

However, I prefer to make it with poached shredded chicken already in the stew and serve it on rice. Both are delicious, and you can’t go wrong with either. It depends on preference and how much time you have. Roasting takes a bit more time than poaching. I also notice children favor shredded chicken over eating from a whole piece. Also, when you poach your chicken, you are left with chicken broth that you can use for the stew. This will amplify the flavor.

I use chicken breast for preference and convenience, but you can use bone in chicken pieces or dark meat or a mix. Bone-in chicken will actually develop more flavor as well.

You can also purchase a ready-made roasted whole chicken, shred it, and add it to the molokhia soup recipe. That would be the quickest way to get this meal on the table! I typically do that when I am in a pinch. I love a good rotisserie chicken for this recipe or my musakhan rolls; you can’t go wrong.

What is served with Mulukhiya?

Molokhia is predominantly served with rice, more often vermicelli rice. I have also enjoyed it as a child with pita bread to dip into. It is always served with lemon to squeeze over the top. My Palestinian family makes a tatbeeleh or salsa out of fresh lemon juice, garlic cloves, olive oil, and salt to enjoy with our molokhia. For me, it is a must and elevates the meal’s flavors.

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I’m excited for you to try my molokhia recipe! If you try my recipes, please leave a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on Instagram!